Dreaming of being a chef

Professional cooking at the highest level requires extreme dedication, often involving 15-hour workdays in high-pressure environments. South African chef Chantelle D'Artenault exemplifies this ambition, having accelerated her career by cold-applying to every three-Michelin-star restaurant in the Michelin Guide immediately after graduation. Her success stems from a willingness to "aim high" and the philosophy that the worst outcome of an attempt is simply a rejection. D'Artenault eventually established her own signature style through botanical cuisine—the use of edible flowers and herbs—which helped her restaurant, Mosaic, stand out globally and earned her the title of Best Female Chef in the World in 2017. While French chef Joël Robuchon holds the record for the most Michelin stars at 31, D'Artenault’s trajectory from London’s exclusive Mayfair to northern France highlights how specialized culinary signatures and persistence define elite gastronomic careers.